Image credit: Ariane Resnick for Clean Plates

Healthy Cauliflower Soup




10 min


20 min


1 tablespoon olive oil

6 cups cauliflower florets (1 medium head)

½ cup onion, diced

2 tablespoons garlic, minced

4 cups chicken bone broth or no-chicken vegan broth

1 teaspoon salt

1 cup cooked cannellini beans


  1. Add oil to a large pot over medium high heat. Once shimmering, add cauliflower florets, onion, and garlic. Sauté, stirring occasionally, for 7-8 minutes, until onions are translucent.

  2. Pour the chicken broth and the salt into the pot over the vegetables, and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 10 minutes. Let cool for 5-10 minutes.

  3. In a blender, add the cannellini beans and the soup. Blend until creamy and smooth, about 30 seconds.


This recipe is delicious as-is, but it can be spruced up to be even more flavorful. Try adding a small handful of fresh cilantro or parsley when you blend it; swap out one cup of cauliflower for a cup of diced fennel; add two teaspoons curry powder when sautéeing the cauliflower, onion, and garlic; or finish with a squeeze of lemon or drizzle of balsamic vinegar when serving.

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